Thanks chefj. I'm after fries with soft not over cooked inside and crispy crispy out side. I read to put them in a pot of cold water and slowly bring them up to a very slight boil. This removes a lot of starch and partially cooks them. Dry and cool. Then a quick dunk in the deep fryer. Dry and cool. Then the final fry. The post said you could freeze after the first fry. I made a small batch and they we great. The big batch not so good.

After par boiling potato fries I dried them and put them in a spare freezer to cool. It was getting late so I left them overnight. In the morn they had turned blackish. What caused this? Did I not par boil them enough? Was it the freezing? My intent was to par boil, dry, cool and deep fry until cooked but not browned. Then freeze and do the final deep fry the next day for a cook out. Any help would be appreciated.